Information SpicenEasy's Classic Tabbouleh Prep Time: 25 minutes (plus soaking) Cook Time: 0 minutes Serves: 4-6 as a side Ingredients: 1 cup SpicenEasy Burghul Wheat 2 cups boiling water 3 large bunches of fresh flat-leaf parsley (about 3 cups, finely chopped) ½ cup fresh mint leaves, finely chopped 2 medium tomatoes, finely diced ½ red onion, very finely diced 3 spring onions, finely sliced Juice of 2 large lemons (about ½ cup) ¼ cup extra virgin olive oil 1 tsp SpicenEasy Ground Cumin Salt and freshly ground black pepper to taste Instructions: Prepare the Burghul: Place the burghul wheat in a large bowl. Pour the boiling water over it, cover, and let it soak for 15-20 minutes until tender and the water is absorbed. Fluff with a fork and allow to cool completely. Chop the Herbs: While the burghul is soaking, finely chop the parsley and mint. The key to a great Tabbouleh is having the herbs as the main event, so don't be shy! Combine: In a large salad bowl, combine the cooled burghul, chopped parsley, mint, diced tomatoes, red onion, and spring onions. Make the Dressing: In a small jar or bowl, whisk together the fresh lemon juice, olive oil, cumin, salt, and pepper. Toss and Rest: Pour the dressing over the salad and toss thoroughly to combine. Let the Tabbouleh rest for at least 15-30 minutes before serving to allow the flavours to meld together. Serve: Serve as a fresh side dish with grilled meats, as part of a mezze platter, or with crisp lettuce cups for scooping. Chef's Tip: For the best texture, make sure all your ingredients are chopped roughly the same size. Tabbouleh is best eaten the day it's made but will keep in the fridge for up to 24 hours. The SpicenEasy Promise We bring you the authentic ingredients essential for world cuisines, delivered fresh to your door anywhere in New Zealand. From our burghul wheat to our spices, your perfect Tabbouleh starts here.
